Rewarding patrons with cuisine that's a fusion of local Maine traditions and hints of Asia, the Mediterranean, and Europe earned chefs Mark Gaier and Clark Frasier the James Beard Foundation's 2010 award for Best Chefs of the Northeast. While gentlemen are respectfully requested to wear jackets for dinner at Arrows in Ogunquit, Maine, one of their three restaurants, chef coats and formal service are left behind when the two head home at the end of the day.

Home is a shingled cabin-style residence furnished with classic contemporary furniture and excellent examples of mid-century abstract expressionism art. Purchases from travels abound-wanderlust takes over from January to mid-March, when Arrows shutters for the winter season. The two have commissioned such treasures as a pair of red-stained chests from Thailand with handles depicting the signs of the zodiac and brought home bright yellow silk pillows from Laos.

Mark and Clark often gather friends for a meal founded on a traditional American repertoire. Given their "best chef" status, it's no surprise they can raise tomato soup and grilled cheese to an art form.

Front and center on the dining table stands an oversized crystal candelabrum from Villeroy & Boch. Small silver souvenirs from Siem Reap and Angkor Wat in Cambodia surround its base. Woven silk placemats purchased in Thailand complement gold-hued English damask napkins. The eclectic place settings combine porcelain plates, found on a trip to Florence, with L'Objet's dinnerware in the Greek neoclassic-inspired "Mythologie" pattern.

"We love the whimsy of it all," Mark says. "We rarely set the table the same way twice."

"Restaurant settings require some uniformity," Clark chimes in. "At home, we can get personal and use our collections."

Their culinary partnership is a yin-yang of diverse backgrounds. Mark is a Midwesterner who started cooking in Boston restaurants; Clark is a Californian who became interested in Chinese cooking while studying in Beijing. They met in 1985 while working at Jeremiah Tower's San Francisco restaurant, Stars. In 1988, they purchased Arrows, slowly renovating the design and menu of the restaurant housed in a 1765 farmhouse into one of Maine's premier fine-dining destinations, known for extensive gardens, flawless service, and cuisine that is both classic and innovative.

When friends arrive at Mark and Clark's for dinner, they're greeted with cheery hellos, a glass of sparkling wine, and encouragement to come into the kitchen and lend a hand. Deep-fried Pemaquid Oysters with Bacon and Green Pepper Relish are sampled. Their briny, lemony taste is a perfect counterpoint to the Champagne.

"We set ceremony aside at home," Clark says. Complicated restaurant techniques are also set aside-nothing on the menu requires a culinary degree to prepare.

When the first course is served, the Tomato Soup and Grilled Cheese earns its "oohs" and "aahs." Garlic and thyme flavor the creamy soup; its counterpart sandwich is one part crisp and one part gooey, cooked "low and slow" in a buttered pan.

Naturally, a certain amount of restaurant discipline-and artistry-manifests itself when the two cook at home. Plates are lined up according to course. Their shape and pattern might determine how the dish is presented-a ribbon of cheese-filled Agnolotti Pasta with Brown Butter breaks over the border of an octagonal plate; the large, square dinner plate becomes a blank canvas for presenting Paprika Roasted Duck, a swirl of rich pan sauce, and warm Brussels Sprout Salad. The duck rests on a mound of fluffy Chive Mashed Potatoes.

To keep things informal, the Bibb, Pear, and Endive Salad with a bright hazelnut-lemon dressing is served in a well-worn, well-loved wooden bowl.

When Kirsch and Sesame Truffles are offered, just half the plate is dusted with cocoa powder, allowing the motif on the other half to be visible. This visual trick mates truffles to dish in a clever, graphic way.

It's a fitting end to a meal that's low-key, high style, simple to prepare, and complex in flavor. Tell everyone to leave their jacket at home.

"Playfulness is important," Clark says. "Scale adds drama to the table." A round bowl and stacked octagonal and square plates add crispness to the setting. The bowl and octagonal plate are in L'Objet's "Mythologie" pattern. The square plate is Florentine.

Clark and Mark incorporated a restaurant kitchen design staple into their own small kitchen-butcher block-topped "metro racks"-which provide ample storage and prep space and can be rolled out of the way when not in use.

Mark joins his guests while Clark takes care of the soup course. In this case, two cooks in the kitchen is not one too many, and no one spoils the broth-the two share cooking and hosting responsibilities equally.

Agnolotti (Italian for "priests' caps") filled with a rich ricotta and Parmigiano-Reggiano mixture are brushed with brown butter before serving. The homemade pasta uses both finely and coarsely ground pasta flours for texture.

Arrows is located in Cape Neddick, Maine, near the coastal town of Ogunquit. Dry-cured meats and cheeses are made in-house; lettuces and produce come from the on-site greenhouse and raised beds. (Arrows, 41 Berwick Road, Cape Neddick, Maine. For reservations, call 207/361-1100.)

Pemaquid oysters are large oysters from Maine with a briny, lemony flavor; Malpeque oysters can be substituted. Corn flour is finely ground cornmeal; it is used for breading and in combination with other flours for baking. Cornmeal can be substituted here; the texture will be a bit coarser.

On lightly floured surface roll one portion dough into 14-inch square. Cut square into four 3-1/2 inch wide strips. Pipe or spoon 5 mounds of Ricotta Filling at 1-inch intervals on each strip of dough. Using pastry brush or your finger, moisten long sides of each dough strip with water. Fold one long side of each strip over filling and seal to the other side. With fluted pastry wheel, cut pasta between mounds of filling. Use pastry wheel to trim to even shapes. Repeat with remaining dough and filling.

Fill large pot with water. If desired, add 1 teaspoon salt. Bring to simmer. Add agnolotti, about 12 at a time, and simmer gently 2 to 3 minutes or until pasta is tender. Remove with slotted spoon to serving dish; keep warm. Repeat with remaining pasta. To serve, drizzle pasta with Brown Butter. Sprinkle with black pepper. Makes 10 servings (8 agnolotti per person).

Make Ahead:
Shape and fill pasta; sprinkle generously with semolina pasta flour. Arrange in single layers in a freezer container between sheets of waxed paper. Cover; freeze for up to 3 months. Remove agnolotti directly from freezer; prepare as directed.

This recipe works equally as well for whole roasting chickens and bone-in turkey breasts.

2 (5-pound) domestic ducklings (whole ducks)

8 cloves garlic, thinly sliced

16 sprigs fresh rosemary

8 sprigs fresh thyme

2 tablespoons paprika

Kosher salt

Freshly ground black pepper

1 tablespoon all-purpose flour

2 tablespoons butter

Pull neck skin of ducks to back; fasten with skewer. Using small, sharp knife, make 1-inch incisions into duck skin. Insert sliver of garlic in each incision. Place rosemary and thyme in cavities. Twist wing tips under backs. Sprinkle ducks with paprika.* Sprinkle with salt and pepper. Place birds, breast side up, in large shallow roasting pan (place side by side in pan; do not let sides touch). Add 3 cups cold water to pan.

Roast 5 minutes at 450°F. Reduce heat to 400°F. Roast 20 minutes more, until the duck starts to turn golden. Spoon some of the liquid in roasting pan over ducks. Continue to roast, spooning liquid over ducks every 20 minutes, 1 to 1-1/4 hours or until skin is glossy brown and meat is tender (an instant read thermometer inserted into thigh should registers 180°F). Cool slightly. Transfer ducks to serving platter. Cut into serving size pieces.

For dressing, in small bowl combine lemon juice, hazelnut oil, olive oil, salt, and pepper. Whisk until combined; set aside.

In large salad bowl combine arugula, Bibb, and half the dressing; toss to combine. In another bowl combine endive leaves and half the remaining dressing. In third bowl combine pears and remaining dressing. Alternately arrange endive leaves and pear slices around edge of salad. Scatter parsley over top. In dressing bowl, toss nuts with residual dressing; add to salad. Makes 8 servings.

Make Ahead:
Hazelnuts can be toasted, peeled and coarsely chopped up to 5 days in advance and stored at room temperature. Salad dressing can be made up to 5 days in advanced and stored, covered, in refrigerator. Whisk again before using.

Place semisweet chocolate in small bowl. In small saucepan bring whipping cream and sesame oil to just boiling. Pour over semisweet chocolate. Stir until chocolate is melted. Chill 45 to 60 minutes or until mixture is just firm.

Meanwhile, melt white chocolate. Line tray or baking sheet with waxed paper. With small cookie scoop divide chocolate mixture into 8 portions; shape into balls. Place melted white chocolate in small bowl. Dip balls in melted white chocolate. Place on prepared baking sheet. Sprinkle with sesame seeds. Chill 15 minutes or until set. Store in single layer in airtight container in refrigerator up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes 8 truffles.